Are We Near the End of Restaurant Tipping?

There's a growing movement at some of the high-end restaurants in the U.S. to go tipless. MarketWatch's Jim Jelter explains why their employees actually like it. (Photo: AP)

This transcript has been automatically generated and may not be 100% accurate.

I ... and to restaurant to bring ... baby ... Jim Jelter MarketWatch ... and let's face it the most dreaded moment when dining out is the gratuity ... trying to figure out how much you should add to the fact ... that so I like filling our report card ... was the meal editing ... apps ... really rewarding server ... shelf or both ... and then there's the map five percent fifteen percent ... twenty percent ... apparently some restaurants get it ... to understand just eloquent gold sipping ritual is for everyone ... and they've done away with an entirely ... Charles Passy one of our personal finance Reuters ... found that sushi ... pseudo a high-end Japanese restaurant in your it ... recently raised its prices by about fifteen percent ... to cover server sellers and is asking customers ... not to tip ... the math to ... its included in the price ... cycle ... also she is certainly be among the way is to make the move ... in a well known eateries of already done it that it's probably safe to call it a movement ... Thomas Keller's per se restaurant in New York ... Alice Waters shipment is in Berkeley ... and the French laundry in on Bill California ... are among a growing number of esteem establishments ... to go topless and the restaurant's owners are discovering something that might not be so obvious to the public ... their employees like it ... the service actually improves because the staff feels an hour ... they can do their jobs with more confidence ... knowing that they have a reliable into ... at the same time customers avoid that awful moment at the end of the meal ... when they're essentially as to unilaterally determine the waiters wage hse ... it's also typically a better deal for the kitchen and supports to ... the places where tips are split among all the employees ... have a clearer idea what their stated the spoils will be ... and there's less mystery unfolds in the management duties upbeat tune is ... something that can and has led to lawsuits ... by employees who don't feel like they're getting their fair share ... still there are traditionalists to defend tip of ... their main argument is that ensures accountability ... if workers know that the size of their said depends on the call ... for service ... again to do their best to ensure the diners go home happy ... but in many countries that's a foreign concept ... many European countries for example ... did away with sipping a long time ago ... because of services including automatically ... so there's no discussion no second guessing ... no awkward moment ... of course convincing Americans that they don't need to leave a little something extra ... Conseco ...